Roasted chicken legs with sausage
Chicken dishes are generally light and contain only a small amount of fat; however, it doesn’t apply to the following recipe. This food is heavy, spicy and fatty, calling for a large bucket of pickles. It’s an abundant and filling dish, there’s no need to make another course. Put off counting the calories and enjoy it! You can use smoked or unsmoked sausage, both of them go well with the chicken.
- 3-4 chicken legs, cut into thighs and drumsticks
- 300 g (~2/3 lb) sausage, cut into 1 1/2 inch pieces
- 1 kg (~2 lbs) potatoes
- 2 onions, sliced
- 3 garlic cloves in whole
- 1 wax pepper, chopped
- 2 tomatoes, cut into quarters
- 3 tbsp goose fat or lard
- salt and pepper
Peel and slice the potatoes, and cook in salty water until they are halfway done. Rinse them and set aside.
Wipe dry the legs with a paper towel. Rub with salt and pepper. In a frying pan heat 3 tablespoons of goose fat or lard, and fry the legs until both sides are golden brown. (Place the legs in the pan skin side down, after 2-3 minutes turn them upside down.)
Preheat the oven to 200°C / 392°F.
Pour the fat used for browning the legs into an ovenproof dish. Place the potatoes, garlic, onions, tomatoes and pepper into the dish, then arrange the chicken legs and sausages over them. Salt and pepper. Cover the dish with aluminium foil and bake for 30-35 minutes. Remove the foil, increase the heat to 220°C / 420°F and keep baking until legs are cooked through and skin is crispy, about 10-15 minutes. (Rotate legs halfway through.) Serve with pickles.